Kongwalla

Sri Lankan Walla Patta behaves differently from most ouds. It’s like smelling notes of mimosa mixed with guava carried on a cool ocean breeze. Like a fine Borneo, the profile remains consistent from the first minutes through many hours of wear, making it a reliable structural core rather than a volatile top-heavy oil. That’s why I chose Suriranka as the center of this composition.  And here’s where things get weird… Imagine that mimosa-cucumber-cool of Sri Lankan oud dunked into a warm brew of Agallochan rooibos laced with the mineral jungle-green petrichor of Papuan oud. And then take a whiff of the warm wafts of wildflowers from a proper quality Hindi cooled by Walla’s aquamarine resin while Papua’s earthy herbaceous incense threads throughout – drenched in a new breed of Koh Kong, distilled not from the legendary Koh Kong’s jungles, but from a previously uncharted island off its coast.  While it’s technically an island oud, this Koh Kong distillation doesn’t possess any of the typical ethereal qualities of island oud. It’s not airy, ‘thin’, and certainly not cooling.  Instead, imagine dry leather, old-school red Kambodi incense, and a touch of bitterness that just-just makes you think “could this be sinensis?” That – dunked in Walla and Papua, with the tenacity only a pure-bred Hindi can add.  I know… you can imagine all you want. But this has never been done before. The smell has never existed before. Smell it.